by Rebekah Denn for Sunset Magazine
October 2012 – In a low-slung research building in the heart of Washington’s Skagit Valley, professor Stephen Jones stands next to his random scribbles on a chalkboard. They read: “Grassy. Spice. Hay. Fresh-bright.” These notes from a recent tasting look a lot like a critic’s assessment of wine or possibly coffee. But Jones, a plant geneticist, is judging breads. The loaves were baked… [continue reading]